Cranberry crispy strips

Cranberry crispy strips

Introduction:

"This Cranberry crispy bar is really delicious. It's crispy. The cranberry's sweet and sour adds a playful feeling to the crispy bar. I've done it several times, but I've finally been patient this time. I made her into a mini version. It's very pleasing for her delicate appearance! "

Production steps:

Step 1: all materials are ready

Step 2: cut dried cranberries

Step 3: beat the softened butter into a smooth shape with an electric egg beater, and add the sugar three times

Step 4: beat into smooth shape, sugar and butter can be well mixed, do not need to send discoloration, expansion, eggs into the butter paste in three times, each time to fully mix and then pour into the egg

Step 5: the egg liquid and the butter paste should be fully mixed without oil-water separation. The volume of the butter paste should be slightly expanded and the color should be slightly lighter

Step 6: sift in low gluten flour and baking powder, stir evenly, do not circle, to prevent gluten

Step 7: when the butter and flour are loose, pour in crushed cranberries

Step 8: mix well

Step 9: use your hands to knead it into a ball. Don't knead it like that

Step 10: take a piece of plastic film, put the dough in the plastic film and press flat

Step 11: take a baking tray, put the dough and the plastic film together, press the dough flat by hand, and smooth the surface with a scraper; then refrigerate or freeze the dough to make it hard

Step 12: when the dough hardens, take it out and readjust the thickness with a rolling pin

Step 13: use a sharp knife to cut off the irregular edges, and then divide them into blocks of the same size

Step 14: cut into small strips of uniform width

Step 15: put it in a non stick baking tray and leave enough space for baking

Step 16: put into the preheated oven, 180 degrees, middle layer, about 15 minutes, the surface and edge are golden yellow, then out of the oven; the time should be adjusted according to the size and thickness of the cut strips; if the biscuit strips are not put into the oven at the same time, they can be refrigerated in the refrigerator first, and then taken out before entering the oven

Step 17: after cooling on the shelf, seal the can for storage

Step 18: small and crisp Cranberry biscuit bar, it's really delicious

Materials required:

Butter: 160g

Fine granulated sugar: 140g

Low gluten powder: 400g

Egg liquid: 80g

Salt: 2G

Aluminum free baking powder: 2G

Dried Cranberry: 100g

Note: adjust the size of the biscuit according to your own needs, and adjust the baking time. If the biscuit is large and thick, extend the time for a little while. Because of the addition of baking powder, there will be room for expansion, so leave enough space when putting the embryo into the baking plate.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet and sour